Fresh Cod Soup (Jiri)

Pour 2 liters of water into a pot and turn on the heat.

Thinly slice 300g of radish and add it directly to the pot.

Microwave a handful of medium dried anchovies and a handful of dried shrimp for 30 seconds before using.

Roughly chop 15g of dried kelp and 2 Cheongyang chili peppers and add them to the pot, preparing to remove them later.

Slice 1 green onion and 1 red chili pepper and set aside.

Cut a handful of water dropwort and 200g of tofu into appropriate sizes.

Once the water starts to boil, remove the kelp after 5 minutes.

Prepare 1 whole fresh cod (1.3kg) and sprinkle 1 tbsp of ginger liquor over it.

Blanch the cod in hot water to make the flesh firm and remove any fishy smell.

After 30 seconds, drain the blanched cod in a colander.

Add half a tablespoon of minced garlic to the broth pot and stir slightly to release the aroma.

Add 100g of bean sprouts to the pot.

Add the blanched cod to the pot.

Add 1 tbsp of mirin to remove any remaining fishy smell from the cod.

Add 1 tbsp of the liquid from the salted shrimp.

Add 2 tbsp of soup soy sauce.

Skim off any foam that rises to keep the broth clear.

Add the tofu, water dropwort, green onion, and red chili pepper in order.

Cover and boil for 3 minutes.

Open the lid, add half a tablespoon of salt to taste, and stir well.